Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted
Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream
Method:
Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.
Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.
Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.
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